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Muse Pinot Gris 2011

Drinking Guide


Drink 2012-2017



Paying homage to its Alsatian heritage, this wine highlights the Moorilla terroir. It’s fine, delicate texture is developed by lees stirring, deft handling of skin contact, and old oak maturation. Perfumed aromas dominate an intense bouquet of spiced pear, honeysuckle, brioche, vanilla pod and nutmeg — carrying through to a dry palate. Its funky complexity is developed through partial wild fermentation. Phenolics, oak, lees and flavour build, and descend gently as tight acidity provides a refreshing finish. The perfect aperitif.

Winemakers Comments
Vintage Description
Technical Details

Expanding on the trials that were successful with the 2010 vintage, this wine has again an increase in wild yeast fermentation. Having tempered wild yeast against the two inoculated yeasts that worked so well in 2010, this wine shows the same balance between fruit, spice, mineral and wild fermentation funkiness. As with all Muse wines the emphasis when we blended the wine was not to achieve intense fruit but rather subtlety, complexity and texture. I consider this wine an excellent food wine and would be best for drinking within 5 years of release. The fruit was sourced from Martin Block, a vineyard adjacent to our St Matthias vineyard for which we held a long-term management lease. It is north-east facing on the West Bank of the Tamar River. This site has been showing low-yielding trends, typical of what we see on our own properties. The fruit was left on the vine until flavour profiles showed an increase in perfume and floral characters before hand-picking. The cooler season meant that harvest was delayed by 3 weeks compared to 2010 and the fruit was higher in baume as we waited for a richer flavour profile.